They’re small changes that, in perspective, really upped my cooking game.
By Margaret Eby
I got a chance to get a taste of that culinary school life myself thanks to a hundred-hour Culinary Techniques program at the International Culinary Center. What I found in the six weeks I participated in the program—a kind of accelerated, compressed version of the first two semesters of the professional track—was that the way I thought about cooking totally changed in ways I didn’t anticipate. [T]he most important things I learned were fairly simple.
- Good Stock Changes Everything
- The Pan Cooks the Food, the Flame Doesn’t
- Rest Your Meat, Then Reheat
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